Recipe by Judith N.
Forget the traditional hot dog bun and give this a try. Can be done on the grill or baked in the oven.
Top Review by Trs
The recipe worked out very well (oven version) although in the end, it tasted a lot like hot dogs in crispy hot dog buns. Don't be afraid to jazz up the mix as Terri mentioned by adding seasonings, Parmesan, garlic powder or just about anything else. Also, the ratios were a little off as well. I went with 10 franks, 3 cups Bisquick, 2 cups water and I was able to get about 1/4" of cooked dough for each frank. Next time, I might wrap each hot dog with a slice of cheese before adding dough for fun.
Directions See How It's Made
- Pat franks dry.
- Mix baking mix and water until soft dough forms; beat vigorously 20 strokes.
- Divide dough into 10 equal parts.
- Pat 1 part dough around each frank with finger floured with baking mix, completely covering frank.
- (At this point, wrapped franks can be covered and refrigerated up to 24 hours.) Brush cooking grill with oil.
- Grill franks about 4" from hot coals, turning frequently, until brown, about 15 minutes.
- ALTERNATIVE METHOD OF COOKING: Bake wrapped franks.
- Heat oven to 450 degrees.
- Bake uncovered on greased cookie sheet until golden brown, 10 to 12 minutes.